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78 labs · 4 student voices
Faculties at Hokkaido University ›
Masashi Takahashi, Professor
0 student voices
The Genetics and Reproduction Lab studies mammalian ontogeny from the cellular level. The lab works to clarify how early embryos of livestock develop and differentiate, and how pregnancy is recognized between the embryo and the mother. The lab is also developing techniques for efficient embryo production and cryopreservation to raise conception rates.
Satoshi Koike, Professor
0 student voices
The Animal Functional Nutrition Lab studies how feed is digested and absorbed, with the aim of drawing out the full natural potential of livestock. Working mainly with herbivorous livestock such as cattle and sheep, the lab examines which symbiotic microorganisms are involved in digesting feed, and how the digestive tract develops and maintains its function. Because students raise sheep and mice themselves and handle everything from sampling to analysis, they encounter biological phenomena at a wide range of levels: whole animal, cell, and molecule. A strength of the lab is that feed, digestive tract function, and symbiotic microorganisms can all be studied together in one lab.
Junichi Wakamatsu, Professor
0 student voices
The Cell and Tissue Biology Lab studies how meat and milk, the main livestock products, are produced in the bodies of livestock. Focusing on muscle cells and milk-producing cells, the lab pursues ways to improve productivity using the methods of cell biology. Using biochemical methods, the lab also studies changes in skeletal muscle from before to after the death of livestock, with the aim of improving the quality of meat and meat products. At the cell and tissue level, the lab also examines how bioactive substances in livestock products affect the regulation of body temperature after eating and skin homeostasis.
Haruto Kumura, Professor
0 student voices
The Applied Food Science Lab studies foods obtained from animals, mainly milk and meat. The lab investigates these foods from multiple angles, from the molecular level up to larger scales, covering the elucidation of functionality, technological innovation, and ensuring safety. The lab works on research that uses the properties of edible molds to raise the value of dairy products, and on developing technology to dissolve meat proteins, which are poorly soluble, in water. The lab was established in April 2016 through the merger and reorganization of the former Meat Science Lab and the former Dairy Food Science Lab of the Department of Animal Science.
Takashi Hirano, Professor
0 student voices
The Ecological Environmental Physics Lab studies the weather and ecological environments of farmland, forests, rivers, lakes, and wetlands through field observation. The lab works on evaluating the environmental functions of terrestrial ecosystems, crop responses to climate change, and phenomena related to agricultural meteorology. Lecturer Yamada's team uses robotic technologies such as cameras, sensors, and UAVs to develop systems that automatically monitor animal populations from a distance.
Shoichiro Hamamoto, Professor
0 student voices
The Soil Conservation Lab examines soil from the perspective of physics and studies how to keep the soil of farmland and the environment in good condition. Crops absorb all elements from the soil except carbon, which they take in from the air, and human life and health are also supported by good soil. The lab works on creating soil environments where crops grow well, and on measures to protect soil, water, and atmospheric environments.
Noboru Noguchi, Professor
0 student voices
The Vehicle Robotics Lab studies the robotization of agricultural machinery such as unmanned tractors, as well as the digitalization of agricultural information. In Japanese agriculture, labor shortages caused by the aging of the farming workforce and other factors have become serious. Through robotization, and through digitalization that turns the expert skills of veteran farmers into data that can be put to use, the lab aims to bring innovation to agriculture through "smart agriculture." The lab's research uses not only vehicles that run on the ground, but also drones in the sky and satellites.
Shige Koseki, Professor
0 student voices
The Food Process Engineering Lab studies how to deliver the food people eat every day to the table in a high-quality, safe condition. The lab develops technologies for preparing, storing, and distributing fresh produce such as vegetables and fruits, as well as sensing technologies for measuring quality. Based on "predictive microbiology," which quantitatively evaluates and predicts food safety with respect to microorganisms, the lab also works on developing technologies to ensure safety. In recent years, the lab has also been using computational methods such as Bayesian statistics and machine learning.
Kazunori Iwabuchi, Professor
0 student voices
The Circular Agricultural Systems Engineering Lab studies systems for sustainable agricultural production in harmony with the environment. The lab works on developing technologies that convert waste biomass, such as livestock manure and food waste, into charcoal, fertilizer, and fuel for reuse. It is also researching growing crops without relying on chemical fertilizers by applying biochar made from biomass to fields.
Kazunobu Ishii, Associate Professor
0 student voices
The Applied Bioproduction Engineering Lab studies measurement technologies that are useful for agriculture and other forms of biological production, and how to put them to use. The lab develops sensors based on engineering technologies, detects environmental information with sensing systems, and develops communication technologies that connect the two. Rather than relying on experience and intuition, the lab aims for the "informatization of biological production," in which information is analyzed and evaluated objectively.
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